How many cucumbers do you pickle in the summer and fall before sending them to the cellar? As a rule, people try to stock a large number of pickles. So in the cold period there will be no need to buy pickled vegetables in stores. This significantly saves money.
However, if the family likes pickled cucumbers, they quickly run out. Therefore, it is necessary to pickle a lot of vegetables. At the same time, it happens that cucumbers spoil even in the cellars.
It is worth pickling cucumbers with a special method, so that the vegetables are stored longer. There is a method of long pickling cucumbers.
Ingredients for pickling cucumbers:
- dill – 300 g;
- garlic – 100 g;
- black pepper peas – 50 g;
- horseradish – 500 g;
- cucumbers – 5 kg;
- salt – 130 g.
Preparation of pickled cucumbers:
Clean the cucumbers from dirt, cut garlic, horseradish and dill into small pieces. Put some of the horseradish, garlic and dill in a jar. On a pillow of greens put cucumbers, leaving 5 cm from the surface of the jar.
In a 5-liter jar with cucumbers pour salt, pour cold water – not boiled
.
Cover the jar with a lid and leave in a cold dark place.
Be sure to turn the jar several times so that the water is distributed between the cucumbers.
You get a simple pickling of cucumbers without making a marinade.
